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Wednesday, June 20, 2012

Cilantro Lime Chicken Tacos

Forever and ever and ever ago I printed out this recipe to make. I printed it so long ago that it was before I divided my cooking binders into to-make and have-made. While going through the binder trying to choose dinners for the next week, I must have stopped on this recipe a ton of times but something always stopped me from adding it to the list.

We already had two chicken meals planned for that week. I couldn't find cilantro at the store. We just had tacos for dinner.

Excuses, excuses, excuses. A few weeks ago I needed a large bunch of cilantro and a few limes for a recipe. I ended up picking up too many of both and needed to find recipes for the following week to use them up. So I flipped through my binder and voila! This recipe would finally switch over from to-make to have-made.

Directions:
1. Combine all of the pesto ingredients into a blender or food processor and process until smooth. Transfer to a medium sized bowl and set aside.
2. Spray a large skillet with non-stick cooking spray. Heat the skillet over medium heat.
3. Season the chicken with garlic powder, salt and pepper. Add to the skillet and cook for 5-7 minutes or until the chicken is cooked through and lightly browned. Toss to coat in the pesto sauce.
4. Divide the pesto chicken between the tortillas and top with desired taco fillings.

Wow were these tasty! Tom who doesn't like citrus with anything dinner related even enjoyed these. I had to omit the almonds from the pesto ingredients because what I thought were almonds in the pantry were actually pecans. Not exactly a good replacement. I'd also suggest to use a higher quality olive oil for this if you have some. I was kind of surprised at how strongly I tasted each flavor in the pesto, but the olive oil was definitely pronounced.

The only thing I can think of to make these better would be to serve them on a deck with your closest friends and family and a huge pitcher of margaritas or sangria.